[at-l] Dinner on a hot night

[athummingbird at hemc.net (athummingbird)]

By the way, on the subject of sugar VS. artificial: Use Splenda, not
aspartame ("Equal"). Aspartame, while digesting in your stomach, produces a
side effect: part of it breaks down into methyl, which we all know to be a
poison. This can break down medications, produce strokes, bring on seizures
in those so inclined, and produce a host of other unhealthy physical
effects. I don't want to sound like a commercial, but Splenda is made from
sugar. If you have to lay off sugar due to diabetes or some other major
physical condition, that's the way to go. The packets of Splenda dissolve
very quickly even in fairly cold drinks, and it is much lighter to carry
than sugar.
Dutch Treat
----- Original Message -----
From: "William Neal" <nealb@midlandstech.edu>
To: "'Bo Smolka'" <bsmolka@yahoo.com>; "AT-L List (E-mail)"
<at-l@mailman.backcountry.net>
Sent: Friday, July 11, 2003 9:52 AM
Subject: RE: [at-l] Dinner on a hot night


> Most good instant mashed potatoes can be mixed with non-hot water -- just
as
> long as it is not COLD water.
>
> And you can heat water by using a cheap plastic jug/container and painting
> it black.  People have burned their lips/mouths by trying to drink
staright
> from a hose in the Summer.  Because, water heats up in the hose while its
is
> laying outside and can get very hot: That is assuming you turn off the
> nozzle and then the faucet (many do that).  Also water in the pipes can
get
> hot.  And this "leftover" water can get VERY HOT.  So, like a sauna shower
> bag, put water in a black bottle and it heats up.
>
> Then when you get to where you want to eat, stir in the hot water.  Now it
> probably will not be hot enough for those "instant meals" in a bag.  But
it
> should be hot enough for mashed potatoes and maybe some other products.
And
> if you experiment at home, you may find the right touch to using cool
water.
> Next, stir in some mustard, some mayo, and some sweet relish and you will
> have country style potato salad.  And of course you could add summer
sausage
> cut up.  Bacon or streak-o-lean probably would keep if you first fried it
> real well and drained and sealed in a baggie as well as you can.  Pour the
> fat into a container and use when you get home. And you could boil eggs to
> take with you; they go great by themselves and sliced into mashed
potatoes.
> Then there are various seasonings. And other things.
>
> Worried about not getting enough calories?  Just stir in some oil.
>
> Also powdered milk is a good healthy carry along.  Just add more powder
than
> normal.  Also some flavorings -- chocolate milk mix, puddings, ordinary
> flavorings.  Shake well and drink.  Also I would add sugar.  Carry
powdered.
> It mixes quicker than regular and mixes in cold water: One chain eatery I
> use to go to had powdered sugar bags and the regular sugar bags.  The
> regular sugar bags never wanted to dissolve in ice tea -- they had a 50/50
> clientale of Southerners and Yankees.  But taste the difference before you
> leave home.  1 tsp. of powdered sugar is SWEETER than 1 tsp of regular
> sugar.  The reason I suggest this instead of artificial is that sugar has
> calories.
>
> Since you are going to be gone for just three days consider fresh veggies
or
> fruit you can carry.  They should not spoil in that short a time.  Rippen
a
> bit more, yes.  Nothing like a banana and p'nut butter sandwich with
raisen,
> nuts, sugar, and thin sliced apples.
>
> William, The Who Me? Cook? Turtle
>
> -----Original Message-----
> From: Bo Smolka [mailto:bsmolka@yahoo.com]
> Sent: Thursday, July 10, 2003 3:04 PM
> To: at-l@mailman.backcountry.net
> Subject: [at-l] Dinner on a hot night
>
>
> Hey all,
>
> If I could do anything differently about my AT hike, I
> would have been a more adventurous cook (not that I
> couldn't live on Pop-Tarts alone, mind you ...).
>
> Anyway, it's been five years since that awesome trip,
> and two years since we had a baby boy that has kept me
> homebound and the backpack gathering dust, but I'm
> getting ready to get out again.
>
> I'm going on a three-day trip in August, probably
> temps in the 80s and 90s. Water is short, so we'll
> carry a lot. I'm hoping not to take my stove, since I
> don't think I'd want a hot meal after a 90-degree day
> hiking and can use the space/weight for xtra water.
> Any good ideas for cold, balanced meals that I could
> make at home ahead and bring, or mix along the trail?
> Granted, they'd need to stay good for 1-2 days in hot
> weather. Love to hear about any tips or ideas.
>
> Victory Gallop
> GA-->ME  '98
>
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